Recipe: Try This Refreshing, Traditional Gazpacho Soup

Culinarian Lauren Lane says she really didn’t think that she’d ever need gazpacho in her life. “I’m not going to lie—cold soup just seemed a weird to me,” she says. “That is, until my sister ordered it for lunch at a beautiful spot in Telluride, Colorado. She asked—ok, made me—take a little taste. I didn’t know what to expect—but after that first slurp, wow—I was obsessed!”


Lane says traditional gazpacho comes from Seville, Spain—a mixture of raw vegetables, olive oil, vinegar, and bread. She sticks to the main ingredients but says there’s plenty of wiggle room. “You can use whatever herbs you have on hand, add peppers for heat, or add a drizzle of cream (or sour cream) if you would like a creamier soup,” she says. “Save this easy, no-cook recipe and blend it up on a hot day! Sit back and enjoy all of the deliciousness that this summer has to offer!”

Traditional Gazpacho soup

3 pounds ripe red tomatoes, cored, seeded, and coarsely chopped
1 small cucumber, peeled, seeded, and coarsely chopped (reserve a few for garnish)
1 red bell pepper, chopped (reserve a few for garnish)
3/4 cup sweet onion, chopped
3 tablespoons mint
2 tablespoons sherry vinegar or red wine vinegar
2 cloves garlic, peeled and finely chopped
1/2 lime, juiced
1 teaspoon Kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 small jalapeno, seeded and minced (optional)
2 thick slices of white sandwich, French, or Italian bread, crusts removed
3/4 cup extra-virgin olive oil (Cervasi preferred)
Drizzle of olive oil, cucumber, and red peppers, diced for garnish

Soak bread in a bowl of water, then squeeze out excess water. Place all ingredients (except 3/4 cup olive oil and the garnish) into a blender. Blend, starting on low and increasing to high speed, until the mixture is completely smooth. Stir in 3/4 cup of olive oil. Chill for about 1 hour. Before serving, taste, and add additional salt and/or black pepper if necessary. To serve, divide the soup into small bowls or cups, and top with the reserved cucumber and red pepper and a drizzle of extra virgin olive oil. (Chef note: Because the tomatoes are the star of the show, be sure to use the best you can find.)

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